Vicki Butts (lazyme)
Featured Pinch Tips Video
- pound cake, store-bought
- 1 pt
- raspberries (or strawberries)
- 2 Tbsp
- 1/2 tsp
- fresh lemon juice
- 1/2 c
- whipping cream, chilled
1Slice pound cake into 4 (1-inch) slices.
2With a medium-sized heart-shaped cookie cutter, cut out hearts from each slice of pound cake. Set aside.
3In a medium bowl combine 1/2 of the raspberries and the sugar.
4Crush berries with a fork.
5Add remaining raspberries to the bowl.
6Add the lemon juice and mix well.
7Whip chilled cream until the soft peak stage.
8Using 2 dessert plates, place 1 heart on each plate.
9Pour 3/4 of the raspberry mixture over each cake.
10Cover cakes with another pound cake heart.
11Top with whipped cream and remaining raspberry mixture.